Potato Burrito Bowl Recipe | Vegan + GF

This might be controversial. I prefer a burrito bowl to a burrito any day. Now, I don’t think that’s the controversial part. The controversial part is that I prefer a potato burrito bowl. That’s right, I don’t love rice. I don’t dislike it, but it’s not a carb that I typically gravitate to a lot. A carb I do love? Potatoes. And I think they make just about every dish better; this potato burrito bowl recipe is no exception.  

To me, this dish is perfect because it’s the best of both worlds. It’s an ultimate comfort food dish, but it’s still a perfectly balanced meal. You have a carbohydrate base from the potatoes, topped with the beans as a protein source and the guacamole adds some healthy fat to the mix too. Balanced, flavourful and not a dish that screams healthy, but has everything you need for a healthy meal. If that isn’t the foundation of a perfect dish, I don’t know what is.  

And as a nod to the traditional burrito, I made some tortilla chips from leftover wraps to add some crunch to the bowl too.  

Suggested Post: Homemade Tortilla Chips & Guacamole

Nutritional Information  

You’ll notice down below that I said the chips and guacamole were optional extras. The following nutrient data is based on the inclusion of those ingredients.  

Each serving of this recipe provides 20g of protein and 25.5g of fibre, which is the full RDA.  

Black beans are a great source of iron, and this recipe contains 7mg per serving (the recommended amount is 8.7mg – 148.8mg depending on age and sex). As for other minerals, each serving provides over 50% of the RDA of each of the following:  

• Copper (79%) 
• Magnesium (52%) 
• Phosphorus (58%) 

• Potassium (82%) 

This recipe also has an impressive vitamin profile with each serving containing 50% of the RDA of vitamin C, 91% of your daily B6 and just under three quarters of your daily folate.  

Potato Burrito Bowl Recipe 

This potato burrito bowl recipe offers the perfect mix of healthy and comfort food in a way that’s incredibly easy to make for even the most inexperienced cooks. Simple, easy and delicious.  

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

5 from 2 votes

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Potato Burrito Bowl Recipe

This potato burrito bowl recipe offers the perfect mix of healthy and comfort food in a way that’s incredibly easy to make for even the most inexperienced cooks. Simple, easy and delicious.

Course Main Course

Cuisine Mexican

Keyword Potato Burrito Bowl Recipe

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 2

Calories 612 kcal

Ingredients

Potatoes

• 2 medium to large baking potatoes cubed
• 1 TSP olive oil
• ½ TSP ground cumin
• Pinch of chilli powder
• ½ TSP smoked paprika
• Pinch of salt

Beans

• 2 cloves garlic roughly chopped
• ½ onion thinly sliced
• 1 can black beans drained and rinsed
• ½ tbsp hot paprika
• 1 tbsp salsa

Salsa to serve

• Guac and chips optional
• 2 gluten free tortillas
• 1 avocado
• Juice of 1 lime
• Chilli flakes to taste

Instructions

1. Preheat oven to 190°c. Place the TSP of olive oil on a baking tray and leave that on the oven while it heats up.

2. In a medium sized mixing bowl, toss the cubed potatoes in the salt and spices from the potatoes subheading. Once the oven is up to temperature, remove the baking tray and evenly spread the potatoes across it. Lightly toss to cover the potatoes in some oil. Cook on the middle shelf for 35-40 minutes until cooked and crispy around the edges.

3. While the potatoes are cooking, cut your tortillas roughly into the shape of tortilla chips. Approximately 10 minutes before the potatoes are due to be ready, place the cut tortillas on a baking tray, lightly drizzle with salt and olive oil and bake on the shelf below the potatoes for 7-8 minutes until crisp.
4. Add all of your guacamole ingredients to a small bowl/ dish and mash your ripe avocado with a fork to combine.
5. While the potatoes and chips are finishing off, place a medium non-stick frying pan on low heat. Once hot, add the sliced onion. Cook for 2-3 minutes, then add the garlic and paprika. Cook for a further minute then stir in the black beans. Stir thoroughly to combine and cook for a further 4-5 minutes until the beans are hot. Stir in the tbsp of salsa before removing from the heat.
6. Once everything is ready, assemble the bowl. My personal preference is the potatoes and half of the chips as a base, then add the bean mix, place the remaining tortilla chips around the edge of the bowl, then top with guacamole and remaining salsa.

Serve and enjoy!

Let me know, do you prefer a regular burrito or a burrito bowl? And how do we feel about my preferred choice of carb? 

Until tomorrow, 

Sophie 

All nutritional information comes from Cronometer.

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